Whoopie pies

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

The texture of these US imports is a cross between a cake and a biscuit. Whoopie pies are filled with marshmallow fluff which makes them guaranteed to be a hit with the kids!

Ingredients

For the whoopie pies:

75g butter

1 large egg

150g caster sugar

150ml buttermilk or soured cream

1tsp vanilla extract

275g plain flour

¾tsp bicarbonate of soda

For the whoopie pie filling:

100g marshmallows, white or pink, or a mixture

3tbsp milk

125g butter

For the whoopie pie topping:

150g icing sugar

2-3tbsp lemon juice

2tsp hundreds and thousands or sugar strands

2 baking sheets, lined with Bakewell paper

Whoopie pies will keep for a couple of days, unfilled, but are best eaten on the day they’re made.

Method

Set the oven to gas mark 4 or 180°C. Melt the butter and set it aside. Whisk the egg and sugar until really light and fluffy — use an electric hand-mixer.

Whisk in the melted butter, buttermilk or soured cream and vanilla, then fold in the flour, sifted with the bicarbonate of soda. Use an ice-cream scoop to measure out the mixture on to the tray — make 16 scoops. Put one tray in the oven while you do the second tray. Bake for 15 mins until light golden.

To make the filling: Heat the marshmallows with the milk in a small pan over a low heat, stirring until smooth, and leave to cool for about 10 mins. Beat the butter until creamy, then beat in the marshmallow mixture until smooth. Use to fill the pies.

To make the icing: Sift the icing sugar into a bowl, add 2tbsp lemon juice, then maybe a little more, or some water, to make a glossy, runny icing. Spread a little on each pie and sprinkle with hundreds and thousands or sugar strands straight away. Leave to set.

Nutritional information per portion

Low

Med

High

Calories 515(kcal)

Fat 22.0g

Saturates 13.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

FREE Newsletter

By submitting your details, you'll also receive emails from Time Inc. UK, publisher of goodtoknow and
other iconic brands about its goods and services, and those of its carefully selected third parties.

Please tick here if you'd prefer not to hear about:

Time Inc.'s goods & services, including all the latest news, great deals and offers

Receive our free newsletter

By submitting your details, you'll also receive emails from Time Inc. UK, publisher of goodtoknow and
other iconic brands about its goods and services, and those of its carefully selected third parties.

Please tick here if you'd prefer not to hear about:

Time Inc.'s goods & services, including all the latest news, great deals and offers